Tkacz Karolina, Wojdyło Aneta, Michalska-Ciechanowska Anna, Turkiewicz Igor Piotr, Lech Krzysztof, Nowicka Paulina
Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland.
Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, 37/41 Chełmońskiego Street, 51-630 Wrocław, Poland.
Molecules. 2020 Aug 21;25(17):3801. doi: 10.3390/molecules25173801.
Sea buckthorn ( L.) juice with inulin, maltodextrin, and inulin:maltodextrin (1:2 and 2:1) were spray-, freeze- and vacuum-dried at 50, 70 and 90 °C. The study aimed to assess the impact of drying methods and carrier agents on physical properties (moisture content, water activity, true and bulk density, porosity, color parameters, browning index), chemical components (hydroxymethylfurfural and phenolic compounds) and antioxidant capacity of sea buckthorn juice powders. Storage of powders was carried out for six months. Inulin caused stronger water retention in powders than maltodextrin. Vacuum drying provided powders with the highest bulk density. Maltodextrin did not promote browning and HMF formation as strongly as inulin. More phenolic compounds were found in powders with maltodextrin. Storage increased the antioxidant capacity of powders. The results obtained will be useful in optimizing the powders production on an industrial scale, designing attractive food ingredients.
将沙棘（L.）汁与菊粉、麦芽糊精以及菊粉与麦芽糊精比例为1:2和2:1的混合物分别在50℃、70℃和90℃下进行喷雾干燥、冷冻干燥和真空干燥。该研究旨在评估干燥方法和载体对沙棘汁粉物理性质（水分含量、水分活度、真密度和堆积密度、孔隙率、颜色参数、褐变指数）、化学成分（羟甲基糠醛和酚类化合物）以及抗氧化能力的影响。对粉末进行了为期六个月的储存。菊粉在粉末中引起的保水能力比麦芽糊精更强。真空干燥使粉末具有最高的堆积密度。麦芽糊精不像菊粉那样强烈地促进褐变和羟甲基糠醛的形成。含有麦芽糊精的粉末中发现了更多的酚类化合物。储存提高了粉末的抗氧化能力。所得结果将有助于优化工业规模的粉末生产，设计出有吸引力的食品配料。
